Singin’ Hinnies

450g plain flour
¼ tsp bicarb
½ tsp cream of tartar
½  tsp salt
170g unsalted butter, cubed
50g lard, cubed
175g raisins or currants
3-4 tbsp milk
Oil or butter for frying

In a mixing bowl combine flour, bicarb, cream of tartar and salt. Rub in the butter and lard until mixture resembles fine breadcrumbs. (Or pulse in a food processor)

Stir in dried fruit, then add enough milk to form a scone like dough. Make into a ball and knead 2 or 3 times on a floured board until smooth
Roll out dough until about 1.5 cm thick, then use a cutter to stamp out discs

Grease a heavy based frying pan, skillet or flat griddle iron with a thin layer of oil or butter, then set over a low heat. Fry the cakes in batches for about 5 minutes each side until golden. Transfer to a wire rack to cool a little, then top with butter ( and jam!) and serve while still warm.



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